There is something about a cool fall night, and a warm delicious stew…the two just go together perfectly. As a vegetarian family, I am always trying to come up with new and exciting meals for my family. Our meals are always made from scratch, with real food and usually get the two thumbs up from both the men in my life.
Last fall, as we entered soup season in our home, I tried my hand at a new soup recipe using chickpeas. I had never used chickpeas in a soup before and thought, why not? So I got to work in the kitchen and what I created was better than a soup, it was a stew. It was delicious, filling and warming on a cool fall evening.
I have passed this recipe around to a few families, it also makes an appearance in my book, Raising Happy Healthy Babies, and it always receives rave reviews. So, here it is for you today. If you find yourself needing something to warm you on a cool fall night or a cold winter day, give this chickpea stew a try, I am sure it won’t disappoint.
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, chopped in bite size pieces
1 stalk celery, finely chopped
1 sweet potato, chopped in bite size pieces
1 cup frozen sweet corn
1 cup frozen peas
1 398mL can diced tomatoes
4 cups low sodium vegetable broth
2 tsp herb de Provence
2 cups chickpeas, cooked, or equivalent canned
1 cup short grain brown rice, rinsed
¼ cup parsley, chopped
Heat oil over medium heat; add onion and sauté 3 to 4 minutes. Add garlic, carrots, celery, sweet potato and sauté for 5 to 7 minutes. Add corn, peas, tomatoes, vegetable broth and herb de Provence and bring to a boil.
Add rice, reduce heat, cover and simmer for 40 to 45 minutes, until rice is tender and chewy. During the last 15 minutes of cooking add the two cups of chickpeas.
Remove from heat, add chopped parsley and serve.
Hope you and your family enjoy it!